Thai Rice Soup( Khao Tom)

Dive into the heartwarming flavors of Thailand with Khao Tom, a comforting rice soup infused with ginger, lemongrass, and the soothing aroma of cilantro. This traditional dish brings together tender rice in a fragrant broth, perfect for breakfast or whenever you crave a bowl of nourishing goodness.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Soup

Cuisine: Thai

Keyword: Thai Rice Soup

Servings: servings

Calories: 280kcal

Author: Susie Thompson

Ingredients

1 cup jasmine rice uncooked
6 cups chicken broth
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon white pepper
2 inches fresh ginger thinly sliced
2 garlic cloves minced
½ pound chicken breast thinly sliced (or substitute with equivalent pork slices or shrimp)
2 green onions chopped
¼ cup cilantro chopped
¼ cup fried garlic optional, for garnish
1 lime cut into wedges
1-2 Thai chilies optional, sliced for garnish
2 tablespoons vegetable oil

Instructions

Prepare the Rice: Rinse jasmine rice in cold water until the water runs clear. Drain well. Chef Note: Rinsing the rice removes excess starch for a lighter soup texture.
Simmer Broth: Bring chicken broth to a boil in a large pot. Add ginger, lemongrass, and garlic. Reduce heat and simmer for 10 minutes. Chef Note: Simmering the aromatics infuses the broth with rich flavors.
Add Rice and Chicken: Stir in jasmine rice and shredded chicken. Simmer for 15-20 minutes until rice is tender and chicken is cooked through. Chef Note: Adjust cooking time for optimal texture based on rice package instructions.
Season and Serve: Stir in fish sauce and season with salt and pepper to taste. Remove lemongrass stalks before serving. Garnish with cilantro leaves, green onions, and a squeeze of fresh lime juice. Chef Note: Taste and adjust seasoning before serving for a balanced flavor profile.

Nutrition

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